Everything Bread
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You have heard of everything bagels. So why not everything bread? I saw this recipe for it in my Taste of Home Oct/Nov issue way back in 2010, and it sounded delicious! I had to try it out. This recipe was my 5th post as part of Bake for the Cure that I did back then.
Let me say that this was fabulous. I love all of the “everything” on the top of this, especially the salt. The bread itself was also yummy. So, if you really don’t want “everything” on top of this loaf, it would be excellent naked! Or get creative and top it with cheese, herbs, or both.
The bread’s taste and texture are similar to my recipe for homemade French bread. Any recipe that includes egg in the dough is usually fabulous! This bread is even good a day or two after you make it. I find that is not always the case with homemade bread.
With this recipe, you make your own combination of seeds, dried onion, and salt for the topping. However, if you have an everything topping in your pantry, just use an equal amount of that instead. That is what I did when I made the updated picture for this post.
Ingredients for the Everything Bread Recipe
- ACTIVE DRY YEAST
- WATER
- 2% MILK
- BUTTER
- SUGAR
- EGG
- SALT
- ALL-PURPOSE FLOUR
- COARSE SEA SALT OR KOSHER SALT
- DRIED MINCED ONION
- SESAME, CARAWAY AND POPPY SEEDS
Instructions for Everything Bread
Start by dissolving yeast in warm water in a large mixing bowl. Once the yeast is activated, add the milk, melted butter, sugar, egg yolk, salt, and 2 cups of flour to the bowl. Using a mixer on medium speed, beat the mixture for about 3 minutes until well combined. Gradually add the remaining flour, a little at a time, until a firm dough forms.
Transfer the dough to a floured surface and knead it for 6-8 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, turning it once to coat the top. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Once the dough has risen, punch it down to release any air. Turn it out onto a lightly floured surface and divide it into three equal portions. Roll each portion into a 20-inch rope. Arrange the ropes on a large greased baking sheet and braid them together, pinching the ends to seal and tucking them underneath. Cover the braided dough and let it rise again until doubled, about 45 minutes.
Preheat your oven to 375°F. In a small bowl, whisk together the egg white and water, then brush it over the surface of the braided dough. In a separate bowl, mix the salt, onion, and seeds, and sprinkle the mixture evenly over the bread.
Bake the bread for 22-28 minutes or until it is golden brown and sounds hollow when tapped. Remove it from the baking sheet and let it cool on a wire rack before serving. Enjoy this beautifully braided bread as a centerpiece for any meal
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. If using instant yeast, you don’t need to dissolve it in warm water. Instead, mix it directly with the dry ingredients and adjust the liquids as needed.
What type of flour is best for this recipe?
All-purpose flour works perfectly for this recipe. If you want a slightly chewier texture, you can substitute part of the all-purpose flour with bread flour.
Can I freeze the bread?
Yes, this bread freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. To serve, thaw it at room temperature and reheat in the oven if desired.
Can I use a different topping instead of the seed mixture?
Of course! You can use salad supreme, everything bagel seasoning, or even leave the bread plain. Sweet toppings like coarse sugar or cinnamon sugar also work well for a dessert-style bread.
How do I get an even golden-brown crust?
Brushing the bread with the egg white mixture before baking ensures a golden crust. If your bread isn’t browning evenly, you can rotate the baking sheet halfway through the baking time.
FOR MORE RECIPES LIKE THIS, TRY:
Everything Bread
Real Mom Kitchen
Equipment
Ingredients
- ¼ oz pkg active dry yeast
- ¾ cup warm water 110° to 115°
- 1 cup warm 2% milk 110° to 115°
- ¼ cup butter softened
- 2 Tbsp sugar
- 1 egg yolk
- 1-½ tsp salt
- 4 to 4-½ cups all-purpose flour
- 1 egg white
- 2 tsp water
- 1 tsp coarse sea salt or kosher salt
- 1 tsp dried minced onion
- 1 tsp sesame seeds
- 1 tsp caraway seeds
- 1 tsp poppy seeds
Instructions
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes.
- Combine egg white and water; brush over dough. Combine the salt, onion and seeds; sprinkle over bread. Bake at 375° for 22-28 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition
